Welcome to our recipe page! It's called Hot Dish Lutheran in honor of the home church of members Vetah and Zetah Hughsola which is in Skunk Creek, Canada. Here you'll find some of the recipes that are always asked for whenever they are brought for coffee, a potluck or gathering at St. Johns. Enjoy!
Here's a delicious recipe Ruth Knaack and Bonnie Lehrke made for the Ladies Aid Christmas potluck. If you make this it will disappear quickly!
½ cup popping popcorn kernels, or 2 bags tender white popcorn
1 (12 oz.) bag vanilla candy melts – I used white almond bark
1 1/3 cups broken pretzel pieces
1 (12 oz.) bag green and red Milk Chocolate or Mint M&Ms
Red, green, and white Sprinkles
Pop popcorn. Remove any unpopped popcorn kernels and place into a large bowl. Toss in broken pretzel pieces and M&Ms.
Melt Vanilla Candy Melts in a microwave safe bowl on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Drizzle half of melted chips over popcorn mixture, then stir, tossing gently, a few times with a rubber spatula. Then drizzle remaining half of melted chips over popcorn, and stir mixture until evenly coated. Pour mixture into a single layer onto wax paper. Sprinkle evenly with sprinkles before vanilla chips set. Allow to cool and harden, then break into pieces and store in an airtight container.
California Medley Cheese Soup
Served at noon Advent meal December 10.
1 1/2 qt. Water 1 - 16 oz. pkg. frozen California blend vegetables
In a large kettle, combine water, boullion cubes, celery and onion. Cook covered 20 minutes. Add potatoes, carrots and frozen vegetables. Cook until tender about 30 minutes. Add chicken soup and cheese. Heat until cheese melts.
This is Anita Hannemann's recipe for Kuchen which is very popular at the Polka Fest.
Crust: Frozen Sweet Roll Dough or Dinner Roll Dough. The filling recipe is for five, so you will need 1 ¼ # or fifteen frozen rolls. Recipe for “from scratch” sweet roll dough is at the end, if you prefer.
The night before, I put 3-4 frozen rolls in each of 5 sandwich bags, and put them in the refrigerator to thaw overnight. In the morning I took them out for about an hour to warm. Meanwhile, peel the apples or peaches (1 for each pan) and organize other ingredients. If your apples will brown, sprinkle with lemon juice. (Other fruits could be apricots, blueberries, cherries, blackberries or prunes.)
Remove dough from bag, shape into a round thick cake, flatten and put into 8” pie tins. (Ungreased worked better for tin foil pans. You may want to grease others.) Flatten and press dough into pan and on up the side about ½ to 1 inch. (I did the first one with the rolling pin, and I thought it was a little tough.) Let rise under cloth for about 20 minutes. Meanwhile, make filling.
Mix together with whisk or mixer:
Mix until creamy. I used the hand mixer right in a heavy aluminum pan and stirred with a whisk and silicone spatula as it cooked. A double boiler would work well. Heat gently, cooking and stirring over medium to medium-low heat until thickened, like pudding. (Tip: Don’t leave it!) Remove from heat.
Add and stir in: 1 ½ tsp vanilla. Cover and set aside.
Place fruit on crust. Carefully pour two ladles (1/2 cup each, not heaping) of filling over the fruit. Smooth with a spoon, if necessary.
Sprinkle filling with Cinnamon. I used a shaker with cinnamon and sugar, since I had one.
Bake at 350 degrees for about 20 minutes or until the dough is golden brown. You may want to set the timer for 15 minutes, check, and then bake longer. I found the middle part of the oven worked better than the top.
Remove from the oven and allow to rest. Custard will set as it cools. Eat immediately, (Yum!) store in refrigerator,or freeze and reheat in oven or microwave.
Have fun! Don’t forget the vanilla.
Following is the recipe for sweet roll dough from scratch.
Sweet Roll Dough
4 cups flour
Mix flour, salt, sugar and shortening as you would a piecrust – to a fine crumb.
Dissolve the yeast in ½ C warm (not boiling) milk. Add eggs and remaining warm milk to the yeast mixture. The liquid should get foamy as the yeast becomes active. If the yeast is not working, perhaps because the milk was not warm enough, you can add a pinch of sugar to feed it. Once the yeast has achieved the desired foaminess, it can be added to the flour mixture.
Form a well in the flour mixture and pour in the yeast liquid. You can mix this dough with a spoon, pastry blender or your hands. Only knead the dough enough to get all the flour moist. Do not overwork it. It should form a shiny, rounded ball. If the dough is too dry, you can add a little water or milk. Let it rise in a warm place covered with a dish towel. By the time the custard has been prepared, the dough will be raised enough to be ready. (If your home isdrafty, you can preheat your oven to 200 degrees, shut it off and put the dough in there.]
If you have a “crock-type bowl," that is great. I don’t, so I use a regular stainless steel mixing bowl. This recipe will make enough dough for five 9-inch pie pans or six 8-inch pie pans.
Recipe from Carol Just. Pictures and complete recipes are on the following: http://blog.lib.umn.edu/maasx003/garden/039348.html.
Note from Nita: This page is from the blog, minus pictures and extra stuff. The first page is a compilation of about three recipes, as some wanted to use the frozen sweetroll dough. Use farm eggs and cream, if you can. Yum!
Vetah and Zetah's Monster Moose Drops
2 lbs. brown sugar
Mix all except the last three ingredients together. Then fold in the last three ingredients and drop on cookie sheets. Bake at 350 degrees for 12 minutes or until light brown. You could also add some walnuts!
Crust: Mix flour, butter and powdered sugar. Pat into ungreased 9 x13 inch pan. Bake at 350? for 20 to 25 minutes.
Filling: Beat cream cheese, eggs, sugar and almond extract together. Pour over hot crust, then return to oven for 15 to 20 minutes. Cool.
Topping: Beat powdered sugar, butter, milk and almond extract together until smooth; pour over cooled bars. Top with slivered almonds, if desired.
Vickie Helm's Yummy Rolls
Gordy Ruhnke's Tomato Soup
Mike Poole's Wild Rice Soup
Combine the wild rice and water. Simmer, covered, 50 to 60 minutes. Drain off excess liquid; set aside. Fry bacon until crisp, remove from pan and drain on paper towels. Saute' onion, celery and carrots in small amount of bacon fat. Combine broth, soups, milk, mushrooms, salt, pepper, bacon, vegetables and rice. Simmer, covered, 1 hour. Yield: 8 servings. Multiply by 10 for soup and sandwich supper.
Ramen Noodle Coleslaw
8 (16 oz.) pkg. coleslaw 8 pkg. beef flavored Ramen noodles, crushed
Mix together the coleslaw, sunflower seeds, noodles and onions. Combine the spices, powdered sugar, oil and cider vinegar. Pour this mixture over the coleslaw mixture. Stir/mix gently. Yield: 100 servings.
More from Vetah and Zetah
1 pound ground beaver (may substitute ground beef, if necessary)
To the cranberry water add:
Skunk Creek Cabbage
Drain wild rice and add to meat mixture. Add 1 can of chicken noodle soup, 1 can of cream of chicken soup, 1 can of water and 1 can of stewed tomatoes. Simmer all on stove, then bake in casserole at 350 degrees for 45 minutes. (The choir serves this at the annual moose races. People keep coming back, so it must be purty good.)
Scoop chocolate ice cream or frozen yogurt into balls.